(035)FoodServiceEquipment.pdf

FRV40-226-035-010

DESCRIPTION, OPERATION, INSTALLATION AND

MAINTENANCE INSTRUCTIONS

Food Service Equipment

Halter Marine, Inc.

13085 Seaway Rd.

P.O. Box 3029 Gulfport, MS 39505

50-SPNA-1-00031

PUBLISHED BY DIRECTION OF NOAA

FRV40-226-035-010

DESCRIPTION, OPERATION, INSTALLATION AND

MAINTENANCE INSTRUCTIONS

13085 Seaway Rd.

P.O. Box 3029 Gulfport, MS 39505

PUBLISHED BY DIRECTION OF NOAA

31 DEC 2007

RECORD OF CHANGES

Change No.

Date Title and/or Brief Description Signature of Validating Officer

APPROVAL AND PROCUREMENT RECORD PAGE

APPROVAL DATA FOR: FRV40-226-035-010

TITLE OF MANUAL: Food Service Equipment

APPROVAL AUTHORITY: NOAA

Contract Number

Ship Applicability

Qty Of Manuals

Building Yard

50-SPNA-1-00031 FRV40-226 2 EA Halter Marine Inc.

REMARKS:

CERTIFICATION: It is hereby certified that FRV40-226-035-010 to be provided under contract 50-SPNA- 1-00031 has been approved by the approval data shown above.

Date:________________ Chand, LLC Mathews, LA 70375

CAGE CODE: 0D5X4

VALIDATION PERFORMANCE

Title of Publication

Contractor Sub-Contractor (If

Performing Validation)

Contract No.(s) and Purchase Orders, If Applicable

Chapter

Section Paragraph Date Validation Completed

Check here if Not Validated

Contents of this manual have been validated and certified to be applicable to the equipment furnished under the above procurement as specified for Validation.

Name & Authority of Validating Officer: Signature of Validating Officer:

FOREWORD

This manual is intended to clearly and accurately reflect the actual configuration of the installed equipment described for the FRV40-226-035-010 Food Service Equipment. Users are urged to report instances noted wherein the manual does not achieve this objective.

This technical manual provides the instructions necessary to operate, to perform maintenance on and troubleshooting of the Food Service Equipment. The text is broken down as follows:

Section 1- Marine 36 Series Range Section 2- Electric Full Size Convection Oven Model ECCO-T Basic Technical Manual Section 3- Hobart A200 Electric Mixer Section 4- Detecto Baker’s Dough Scales Specification Sheet Section 5- Lang Deep Fat Fryer Section 6- Lang Counter Griddle Section 7- True Refrigerator and Freezer Section 8- Beverage Dispenser Information Section 9-Coffee Maker Information Section 10- Steam Tables Section 11- Dishwasher Section 12- Salad Bar Section 13- Toastmaster Toaster

DanLe Section 14 - Amana Microwave Ovens Section 15 - Groen Steam Cabinet Section 16 - Garbage Disposal General Information

Section 1- Marine 36 Series Range

Lang Manufacturing Company 6500 Merrill Creek Parkway Everett, WA 98203 Part Number: 60802-02 Phone: 425-349-2400 Fax: 425-349-2733 © Copyright 1998

WWW.LANGWORLD.COM

Installation

Operation

Maintenance

Troubleshooting

Model: 36S-M

Lang Electric Range Marine

INTRODUCTION

This manual contains the necessary information to install, operate, maintain, and service the Lang model 36S series electric range.

Replacement parts should be genuine Lang parts. Failure to use genuine Lang replacement parts may result in malfunction of the appliance or possible injury to the operator, contractor or service technician.

PURPOSE AND FUNCTION

Oven for all purpose baking and roasting. Range top options for frying, boiling, simmering, etc.

Designed to cook a wide variety of food products including eggs, hamburgers, fish, roasts, chicken, pancakes, soup, broth, coffee, cakes, rolls, etc.

CAPABILITIES

These ranges are capable of all baking and roasting needs plus a wide variety of range top cooking requirements.

ITEMS REQUIRED

An adequate supply of wire suitable for the loads and application specified on the data sheet must be provided. The data sheet is on Page 2 of this manual.

TOOLS AND TEST EQUIPMENT REQUIRED

For installation:

1 set – Open End Wrenches 1 ea – Flat Blade Screwdriver 1 ea – Phillips Screwdriver 1 ea – Wire Cutter/Stripper 1 ea – AMP Probe 1 ea – Voltmeter For service: All of the above plus - 1 ea – Needle Nose Pliers 1 ea – Crimping Pliers 1 ea – Allen Wrench Set 1 ea – Temperature Meters 1 ea – Very Small Flat Blade Screwdriver

THREE PHASE SINGLE PHASE

INSPECTION AND INSTALLATION

Upon receipt of the range and damage should be noted on the Bill of Lading and countersigned by the carrier. If concealed damage is discovered the carrier should be notified. All claims must be filed with the carrier.

The Lang model series 36S electric oven range was designed in modular construction to allow passage through a 26 inch by 66 inch watertight door or through standard building doors.

Move the crate containing the range as close to the place of installation as possible before removing the protective crating. Uncrate the range and move as close as practical to the final installation site.

Remove the legs from inside the oven. Attach the legs to the bottom corner of the oven screwing into the threaded hole provided. Then set the oven in place.

Place spacers, (ie. 2 x 4 wood block not supplied) at the front and rear of the oven top.

Place the range top on the spacers that are located on top of the oven.

The six wire leads to supply electricity to the cook top are bundled under the front bottom of the top. Route these wires through the bushing provided in the oven top.

Align the four locating pins in the bottom corner of the top with the four holes in each corner of the oven top.

Remove the spacers and lower the top onto the oven.

WARNING: Make sure the six wire leads to supply electricity to the cook top are not crimped between the oven and range top.

WARNING: Make sure the main power supply to the range is turned OFF at the source prior to connecting power to the range.

The range can now be connected to power.

CAUTION: Be sure the power supply voltage matches the voltage specified on the nameplate located on the front of the range.

Use the wiring diagram provided in this manual for determining the connections of the cook top wires to the oven terminal block.

Electrical service connection is made through the bottom of the oven. A hole is provided for the attachment of 1-1/4 inch conduit. See figure #2 on Page #2.

Use the wiring diagram provided in this manual to determine the electrical specification.

WARNING: The range must be phased per the wiring diagram.

SAFETY PRECAUTIONS AND WARNINGS

WARNING: Make sure the six wire leads to supply electricity to the cook top are not crimped between the oven and range top.

WARNING: Make sure the main power supply to the range is turned OFF at the source prior to connecting power to the range.

Refer to Inspection and Installation.

CAUTION: Be sure the power supply voltage matches the voltage specified on the nameplate located on the front of the range.

Refer to Inspection and Installation.

WARNING: The range must be phased per the wiring diagram.

Refer to Inspection and Installation.

CAUTION: Before the initial use of the range, the oven must be thoroughly allowed to dry itself out.

This is done by setting the top and bottom oven switches to the “low” position, and setting the thermostat to 350°F. Allow the range oven to heat until all vapor and condensation has been eliminated. For best operating results allow the range oven to thoroughly dry out. Allow 8 to 12 hours for this process. Clean top plates thoroughly. Apply salad oil. Turn each plate switch or thermostat to a low position and allow plate to heat for three hours.

Refer to Initial Start-up

WARNING: Burns could occur when dealing with hot grease!

Refer to Maintenance Instructions, Daily cleaning.

CAUTION: When scraping griddle surface, do not scrape splashguard. It may eventually be cut through.

Refer to Maintenance Instructions, Weekly cleaning.

CAUTION: Any oven cleaner used should me marked: “Safe on Aluminum”. We recommend

“SOKOFF”.

Refer to Maintenance Instructions, Weekly cleaning.

WARNING: Disconnect Range from power before attempting any repair.

Refer to Major component disassembly.

CAUTION: After installing the new thermostat be positive the silver tube is not near any exposed terminals. If the thermostat tube touches any live terminals it will be destroyed and have to be replaced again.

Refer to Major component disassembly.

CAUTION: Make sure element pan is clamped tightly to the bottom of griddle plate or hot top and that thermostat capillary tube is secure in capillary clamp and tight against bottom of griddle plate, if present.

Refer to Major component disassembly, element replacement / Hot top or griddle.

OVEN OPERATING INSTRUCTIONS

Range Controls

Three heat switches or automatic thermostats control the top plate units. The range is provided with an upper heating unit located in the op of the oven and a lower heating unit located under the metal deck, in the bottom of the oven. Each heating unit is independently regulated for proper ratio of “top” and “bottom” heat, to suit the product being baked or roasted, by means of two 3-heat switches located in the panel at the right of the range. The range oven is also provided with an adjustable, automatic temperature control, the dial which is located in the range switch panel The setting of the control dial establishes the average temperature to be maintained in the range oven.

The black control knob operates a damper in the oven vent stack. Damper is open when knob is pulled outward.

The two fuses on the control panel protect the electrical components from overload.

INITIAL START-UP

CAUTION: Before the initial use of the range, the oven must be thoroughly allowed to dry itself out.

This is done by setting the top and bottom oven switches to the “low” position, and setting the thermostat to 350°F. Allow the range oven to heat until all vapor and condensation has been eliminated. For best operating results allow the range oven to thoroughly dry out. Allow 8 to 12 hours for this process. Clean top plates thoroughly. Apply salad oil. Turn each plate switch or thermostat to a low position and allow plate to heat for three hours.

NOTE: Somewhere along the rising temperature curve between 200° and 300° F a moderate amount of smoke may issue from in and around the Range. The smoke may be repeated somewhere around 350°. Preservative oils and oil accumulated during manufacture may be coming off as smoke in these temperature ranges. Do not be alarmed.

Range Top

12 x 24 Hot Plate or Round Speed Units, controlled by 3-heat switch, 6-heat switch or high temperature thermostats.

Round speed units, controlled by 3-heat switch or 6-heat switch. Recommended: Light duty sauce pans and small stockpots. Not Recommended: Heavy stockpots, or heavy urns, or kettles.

12 x 24, 24 x 24, or 24 x 36 Griddle plates, controlled by thermostats. Temperature range 450° F.

Recommended: All heavy and light frying. Set the thermostat dial at the desired temperature. The red pilot light will be illuminated until the desired temperature is reached. The pilot light indicates when the plate is heating.

Maintenance Instruction

Daily Cleaning

WARNING: Burns could occur when dealing with hot grease!

Empty grease drawers daily or when they are 1/3 full. They are easily removed for washing.

Clean exterior of the range with hot water and a mild detergent to maintain a gleaming appearance.

Keep the griddle plate surface clean. After each cooking load, scrape the griddle surface to remove any carbonized grease.

Caution: When scraping the griddle surface, do not scrape the splashguard. It may eventually be cut through.

Weekly Cleaning

The range should be thoroughly cleaned at least once a week in addition to the normal daily cleaning to insure against the accumulation of foreign material. Keep inside of oven and metal deck clean, particularly around door opening, door edges and at bottom of door opening so that the door may close tightly.

NORMAL OPERATION

The range oven must be thoroughly preheated before satisfactory baking can be done. The range oven will not bake uniformly if not sufficiently preheated. To compensate for temperature drop when loading the range oven, set the thermostat up 50° over the desired temperature. Reset thermostat after the range is loaded. The range oven may, of course, be preheated with the 3-heat switches set at a lower position than “high”, but the time required will be proportionally longer. After preheating, set the two 3-heat switches for proper ratio of “top” and “bottom” heat to suit the product to be baked or roasted. (see Table 1 below).

The “Roasting and Baking” range oven is equipped with a removable rack. For baking pies, bread, or for roasting operations, the rack may be placed directly on the metal deck and the pans placed on the rack.

For baking cakes or pastries the rack should be located in the lower position provided by the rack supports at the sides of the range and the pans placed on the rack in this lower position.

The following temperature, time, switch settings and rack positions are suggested as a guide in baking various classes of products.

Switch SettingClass of

Product

Average

Temperature Time min.

Top Bottom Rack Position

Pies 375-425 35-60 Low Medium On deck

Rolls 375-400 15-30 Low High Rack Support

Cakes 350-400 20-45 Low High Rack Support

Pastries 325-375 8-20 Low High Rack Support

Bread 425-450 25-45 Low Medium On deck

Roast Beef 300-325 Low Hi/Med. On deck

TABLE 1

NOTE: Always place the pans symmetrically on the rack for best results. Keep the oven door closed as much as possible. Excessive door opening will cool the front section of the oven and products place near the front are likely to bake slower. It is desirable to keep the front edge of the pans at least several inches back from the inside of the door (when closed). Do not permit air from a window or fan to blow into the oven; it will cause uneven heating.

CAUTION: Any oven cleaner used should be marked: “Safe on Aluminum”. We recommend

“SOKOFF”.

Keep drip pans under range top plates clean.

Keep hot plate and griddle surfaces clean.

Outside of range and top should be kept clean.

THERMOSTAT CALIBRATION:

All thermostats are factory calibrated and are extremely reliable mechanical devices. Calibration of thermostats should only be attempted if continued experience dictates unsatisfactory cooking temperatures.

Calibrating the Griddle

Locate a surface thermometer in the center of each 12” x 24” section.

Set the thermostat at 350° and allow the temperature to stabilize.

Record three “cycle” temperatures and three “cycle off” temperatures. Average the six readings. They should fall within fifteen degrees of the set temperature.

To adjust the thermostat, remove the knob and insert a small flat blade screwdriver down the center of the shaft to a screw located at the end.

Turning the screw counterclockwise raises the temperature and turning the screw clockwise lowers the temperature. Use caution when adjusting and turn the screw in 1/8 turn intervals to avoid over correction.

A 1/8 turn changes the thermostat calibration approximately 5°.

Calibrating the Oven

Locate an oven thermometer or thermocouple in the center of the oven cavity.

Follow the same procedures for calibrating the grill.

TROUBLE SHOOTING GUIDE

SYMPTOM PROBLEM REMEDY

Not heating Loose Terminal Connections Tighten Terminals

Improper Voltage Change Voltage to match Range

Defective Elements Replace Elements

Thermostat Inoperative Broken Capillary Tube Replace Thermostat

Loose Connections Tighten Terminals

Improper Voltage Change Voltage to match Range

Temperature Fluctuation Out of Calibration Recalibrate Thermostat

Pilot Light Out Defective Replace

Power Supply Circuit Breakers Trip

Supply Breakers insufficient size Install proper size breakers

Supply voltage & range voltage do not match

Change voltage to match range

Internal Circuit Breakers Trip Supply voltage & range voltage do not match

Change voltage to match range

Too long to heat Improperly Phased Phase range to match power supply per wiring diagram

PERFORMANCE AND INSPECTION

A periodic check of thermostat calibration should be performed.

Calibration Check:

Put a surface type thermometer or thermocouple in the center of each top section.

Set thermostat knobs to 350° F and allow the plate to cycle for 30 minutes.

Then take 10 readings each 3 minutes apart and calculate the average temperature.

After calculating the average temperature check the reading when the pilot light goes “ON” and again when the pilot light goes “OFF” three consecutive times. It the “ON” and “OFF” temperature reading drift in either direction, the plate has not yet reached stabilization temperature.

When stabilized, the “ON” and “OFF” temperature should fall within a plus or minus 25° F of the temperature set on the dial.

NOTE: If these requirements are met., the thermostats do not need calibration adjustment.

MAJOR COMPONENT DISASSEMBLY, REPAIR, REPLACEMENT AND REASSEMBLE:

Refer to Figure #3

WARNING: Disconnect Range from power before attempting any repair.

THERMOSTAT REPLACEMENT: Oven

Inside the oven cavity remove the retaining clips holding the thermostat-sensing bulb in place. Deed the bulb through the oven wall into the control panel area. Remove the wires attached to the thermostat terminals. Remember the terminal each wire was on and attach the wires to the same terminal on the new thermostat. Remove the screws holding the old thermostat to the front of the control panel. Discard old thermostat. Mount the new thermostat to the control panel, carefully feed the sensing bulb through the oven wall and reattach the sensing bulb to the oven side using the retaining clips removed earlier. Close control compartment. Restore power to the oven.

THERMOSTAT REPLACEMENT: Range

Raise the griddle or hot top plate up to allow access to the bottom of the plate. The thermostat is the silver tube clamped to the bottom of the griddle or hot top through the slot in the element holder. Remove bracket holding the sensing bulb to the bottom of the plate. Fish the old tube and bulb through the wireway out of the front of the range. Install the new thermostat by reversing these steps.

CAUTION: After installing the new thermostat be positive the silver tube is not near any exposed terminals. If the thermostat tube touches any live terminals it will be destroyed and have to be replaced again.

ELEMENT REPLACEMENT: Oven

Remove sheet metal screws holding control panel to range.

Remove wires from affected oven element. Mark wires for proper replacement.

Bend tab on clips holding element to oven top or bottom, to allow element to be pulled out of bushing through oven wall.

Reverse procedure for installation.

ELEMENT REPLACEMENT: Hot top or griddle

Remove grease drawers from under griddle or hot top.

Remove upper control panel, leaving controls attached to panel.

Remove terminal block cover, located behind louvered door to the right of the upper controls.

Remove the wires going to griddle or hot top elements from thermostats, if present. Push wires through wire tubes to gain slack wire under griddle or hot top.

Uncoil thermostat capillary tubes and push through holes in rear of control box to gain slack under grill if present.

Using a 2” x 4”, or similar lever, pry front edge of griddle of hot top u. block front edge of griddle at approximately eight inches high.

Remove the two (2) 10 x 1/2” sheet metal screws holding the capillary tube clamp, if present, to the bottom of the affected element pan.

Remove four (4) nuts attaching the wires to the elements. Mark the wires for proper replacement.

Remove five (5) 5/16 hex nut holding the element pan to the griddle plate and lower the element pan until it clears the attaching stud.

Remove the element pan from the range and remove and discard affected element.

Clean all slag and debris from element pan. Make sure there are no sharp objects remaining at the point where the old element shorted.

Reverse procedure for Installation.

CAUTION: Make sure element pan is clamped tightly to the bottom of griddle plate or hot top and that thermostat capillary tube is secure in capillary clamp and tight against bottom of griddle plate, if present.

PREPARATION FOR RESHIPMENT

Refer to Installation Instructions. Follow these instructions in reverse order. When range is disassembled coat the exterior and surfaces with protective oil for preservation during storage. Then crate each major piece in a wooden box suitable for forklift access. Insure that adequate cushioning is provided on all sides to prevent in-transit damage.

PARTS LIST

DESCRIPTION PART NO.

Element Top Plate 208V O/S 2000 Watts 11010-09 Element Top Plate 208V I/S 3000 Watts 11010-10 Element Top Plate 240V O/S 2000 Watts 11010-21 Element Top Plate 240V I/S 3000 Watts 11010-22 Element Top Plate 480V O/S 2000 Watts 11010-23 Element Top Plate 480V I/S 3000 Watts 11010-24 Hot Plate Cast Assy with Elements 208V 5000 Watts 11010-34 Hot Plate Cast Assy with Elements 240V 5000 Watts 11010-35 Hot Plate Cast Assy with Elements 480V 5000 Watts 11010-36 Element 36 Oven 240 Volt O/S 1800 Watts 11050-25 Element 36 Oven 240 Volt I/S 1200 Watts 11050-26 Element 36 Oven 480 Volt O/S 1800 Watts 11050-29 Element 36 Oven 480 Volt I/S 1200 Watts 11050-30 Element 36 Oven 208 Volt O/S 1800 Watts 11050-31 Element 36 Oven 208 Volt I/S 1200 Watts 11050-32 Element French Plate 208 Volt 2600 Watts 11120-12 Element French Plate 240 Volt 2600 Watts 11120-13 Element French Plate 480 Volt 2600 Watts 11120-14 Switch Rotating 3 Heat 30304-06 Switch Rotating 6 Heat + Off 30304-09 Thermostat 550°F Oven 30402-07 Thermostat 450°F Griddle 30402-08 Thermostat 850°F Hot Top 30402-23 Terminal Block 3 Pole Large 30500-07 Timer Mechanical Long Ring 30801-01 Pilot Light 208/240 Volt 6” Lead Black Body 31601-01 Pilot Light 480 Volt 6” Lead Black Body 31601-02 Circuit Breaker 208/240 Volt 1-Pole 31800-01 Circuit Breaker 480 Volt 3-Pole 31800-04 Rack Oven CLS Only 50200-72 Handle Channel Marine 50300-14 Element Pan Assembly with Snout 50300-20 Grab Bar Assembly 36” Long CLS 50300-32 Handle Assembly Marine 50300-38 Grab Bar Assembly 36” Long 50300-44 Pan Latch Assembly Marine 50300-63 French Plate Frame Assembly 50300-82 Element Clip Long 50301-09 Element Clip Short 50301-10 Element Bushing Metal 50301-11 Rotary Latch 50307-50 Range Plate Assy 1/2” x 1 foot 50401-01 Range Plate Assy 1/2” x 2 foot 50401-02 Range Plate Assy 1/2” x 3 foot 50401-03 Tension Disc Oven Door 50800-07 Ship Rail 13” 50900-01 Ship Rail 24” 50900-02 Ship Rail 35 3/8” 50900-04 Ship Rail Hooked 11 3/8” 50901-01

DESCRIPTION PART NO.

Ship Rail Hooked 32 1/4” 50901-04 Spring Left Side 7 1/2” Long – Oven Door 51001-01 Spring Right Side 7 1/2” Long – Oven Door 51001-02 Ship Rail Socket Front 60102-981 Ship Rail Socket Rear 60102-982 Handle Assembly Oven Door 70603-05 Knob Manual Timer 70701-09 Knob 3 Heat Switch 70701-10 Knob Thermostat 550°F Oven 70701-15 Knob Thermostat 450°F Griddle 70701-16 Knob Damper Black 70701-25 Knob Thermostat 850°F Hot Top 70701-35 Knob 6 Heat Switch 70701-41

WARRANTY

Lang Manufacturing Limited Warranty to Commercial Purchasers*

(Domestic U.S., Hawaii, &

Canadian Sales only.)

Lang Manufacturing Equipment (“Lang Equipment”) has been skillfully manufactured, carefully inspected and packaged to meet rigid standards of excellence. Lang warrants its Equipment to be free from defects in material and workmanship for (12) twelve consecutive months, with the following conditions and subject to the following limitations.

I. This parts and labor warranty is limited to Lang Equipment sold to the original commercial purchaser/users (but not original equipment manufacturers), at its original place of installation, in the continental United States, Hawaii and Canada.

Quartz elements are warranted for ninety(90) days from the date of installation.

II. Damage during shipment is to be reported to the carrier, is not covered under this warranty, and is the sole responsibility of purchaser/user.

III. Lang, or an authorized service representative, will repair or replace, at Lang’s sole election, and Lang Equipment, including but not limited to, safety valves, gas and electric components, found to be defective during the warranty period. As to warranty service in the territory described above, Lang will absorb labor and portal to portal transportation costs (time & mileage) for the first

(12) twelve months from the date of installation or eighteen (18) months from date of shipment from Lang Manufacturing, which ever comes first.

IV. This warranty does not cover routine general maintenance, periodic adjustments, as specified in operating instructions or manuals, and consumable parts such as quartz elements, or labor costs incurred for removal of adjacent equipment or objects to gain access to Lang Equipment. This warranty does not cover defects caused by improper installation, abuse, careless operation, or improper maintenance of equipment.

V. THIS WARRANTY IS EXCLUSIVE AND IS

IN LIEU OF ALL OTHER WARRANTIES,

EXPRESSED OR IMPLIED, INCLUDING ANY

IMPLIED WARRANTY OF

MERCHANTABILITY OR FITNESS FOR A

PARTICULAR PURPOSE, EACH OF WHICH IS

HEREBY EXPRESSLY DISCLAIMED. THE

REMEDIES DESCRIBED ABOVE ARE

EXCLUSIVE AND IN NO EVENT SHALL LANG

BE LIABLE FOR SPECIAL, CONSEQUENTIAL

OR INCIDENTAL DAMAGES FOR THE

BREACH OR DELAY IN PERFORMANCE OF

THIS WARRANTY.

VI. Lang Equipment is for commercial use only. If sold as a component of another(OEM) manufacturer’s equipment, or if used as a consumer product, such Equipment is sold AS IS and without any warranty.

Section 2- Electric Full Size Convection Oven Model ECCO-T Basic Technical Manual

Rev. H-36961 Phone: 425-349-2400 Fax: 425-349-2733 Part # 60800-31 WWW.LANGWORLD.COM © Copyright 2001

Installation, Operation, & Maintenance Model: ECCO-T, Electric Full Size Convection Oven

THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.

READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND

WARNINGS CONTAINED IN THIS MANUAL.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE

VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY

OTHER APPLIANCE.

POST IN A PROMINENT LOCATION

INSTRUCTIONS TO BE FOLLOWED IN THE EVENT USER

SMELLS GAS. THIS INFORMATION SHALL BE OBTAINED BY

CONSULTING YOUR LOCAL GAS SUPPLIER. AS A MINIMUM,

TURN OFF THE GAS AND CALL YOUR GAS COMPANY AND

YOUR AUTHORIZED SERVICE AGENT. EVACUATE ALL

PERSONNEL FROM THE AREA.

WARNING: IMPROPER INSTALLATION, ADJUSTMENT,

ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE

PROPERTY DAMAGE, INJURY OR DEATH. READ THE

INSTALLATION, OPERATING AND MAINTENANCE

INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR

SERVICING THIS EQUIPMENT.

Model #: Purchased From:

Serial #: Location:

Date Purchased: Date Installed:

Purchase Order #: For Service, Call:

TABLE OF CONTENTS

CHAPTER PAGE

TABLE OF CONTENTS

READ FIRST

EQUIPMENT DESCRIPTION

UNPACKING

INSTALLATION

INITIAL START-UP

OPERATION

MAINTENANCE & CLEANING PROCEDURES

TROUBLE SHOOTING

PARTS LIST

WIRING DIAGRAM

WARRANTY

IMPORTANT READ FIRST IMPORTANT

CAUTION: EACH UNIT WEIGHS 430 LBS. FOR SAFE

HANDLING, INSTALLER SHOULD OBTAIN HELP AS

NEEDED, OR EMPLOY APPROPRIATE MATERIALS

HANDLING EQUIPMENT (SUCH AS A FORKLIFT,

DOLLY, OR PALLET JACK) TO REMOVE THE UNIT

FROM THE SKID AND MOVE IT TO THE PLACE OF

INSTALLATION.

CAUTION: ANY STAND, COUNTER OR OTHER DEVICE ON

WHICH OVEN WILL BE LOCATED MUST BE

DESIGNED TO SUPPORT THE WEIGHT OF THE

OVEN.

CAUTION: SHIPPING STRAPS ARE UNDER TENSION AND CAN

SNAP BACK WHEN CUT.

DANGER: THIS APPLIANCE MUST BE GROUNDED AT THE

TERMINAL PROVIDED. FAILURE TO GROUND THE

APPLIANCE COULD RESULT IN ELECTROCUTION

AND DEATH.

WARNING: INSTALLATION OF THE UNIT MUST BE DONE BY

PERSONNEL QUALIFIED TO WORK WITH

ELECTRICITY AND PLUMBING. IMPROPER

INSTALLATION CAN CAUSE INJURY TO

PERSONNEL AND/OR DAMAGE TO EQUIPMENT.

UNIT MUST BE INSTALLED IN ACCORDANCE WITH

ALL APPLICABLE CODES.

NOTICE: The data plate is located above control panel behind wire mesh screen. The oven voltage, wattage, serial number, wire size, and clearance specifications are on the data plate. This information should be carefully read and understood before proceeding with the installation.

NOTICE: The installation of any components such as a vent hood, grease extractors, fire extinguisher systems, must conform to their applicable National, State and locally recognized installation standards.

NOTICE: During the first few hours of operation you may notice a small amount of smoke coming off the oven, and a faint odor from the smoke. This is normal for a new oven and will disappear after the first few hours of use.

CAUTION: ALWAYS KEEP THE AREA NEAR THE APPLIANCE

FREE FROM COMBUSTIBLE MATERIALS.

CAUTION: KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN

AND DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY,

TO AVOID THE DANGER OF SLIPS OR FALLS.

WARNING: KEEP WATER AND SOLUTIONS OUT OF CONTROLS.

NEVER SPRAY OR HOSE CONTROL CONSOLE,

ELECTRICAL CONNECTIONS, ETC.

CAUTION: MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES,

MUCOUS MEMBRANES AND CLOTHING.

PRECAUTIONS SHOULD BE TAKEN TO WEAR RUBBER

GLOVES, GOGGLES OR FACE SHIELD AND

PROTECTIVE CLOTHING. CAREFULLY READ THE

WARNING AND FOLLOW THE DIRECTIONS ON THE

LABEL OF THE CLEANER TO BE USED.

NOTICE: Never leave a chlorine sanitizer in contact with stainless steel surfaces longer than 10 minutes. Longer contact can cause corrosion.

NOTICE: Service on this, or any other, LANG appliance must be performed by qualified personnel only. Consult your authorized service station directory or call the factory at 1-800-224-LANG (5264), or WWW.LANGWORLD.COM for the service station nearest you.

WARNING: BOTH HIGH AND LOW VOLTAGES ARE PRESENT

INSIDE THIS APPLIANCE WHEN THE UNIT IS

PLUGGED/WIRED INTO A LIVE RECEPTACLE. BEFORE

REPLACING ANY PARTS, DISCONNECT THE UNIT

FROM THE ELECTRIC POWER SUPPLY.

CAUTION: USE OF ANY REPLACEMENT PARTS OTHER THAN

THOSE SUPPLIED BY LANG OR THEIR AUTHORIZED

DISTRIBUTORS CAN CAUSE BODILY INJURY TO THE

OPERATOR AND DAMAGE TO THE EQUIPMENT AND

WILL VOID ALL WARRANTIES.

EQUIPMENT DESCRIPTION

Lang Model: Lang Model: ECCO-T

Exterior Construction The oven exterior dimensions are 40” (100 cm) Wide, 27” (67.5 cm) High, 38” (95

cm) Deep. The Top, Front, Back, and Sides are constructed of stainless steel with an aluminized bottom.

The oven doors come standard with double pane windows.

The door handle is constructed of Stainless Steel and Phonolic Tubing.

The oven cavity is insulated with high temperature insulation for efficiency and reduced heat loss.

Interior Construction The oven cavity dimensions are 29” (72.5 cm) Wide, 20” (50.84 cm) High, 21” (53.38 cm) Deep.

The interior of the oven is constructed of porcelainized stainless steel.

Operation The ECCO-T oven is a forced air convection oven with a vented oven cavity.

The air is driven by a 1/3 HP fan motor.

Controls Easy to use manual control knobs.

Pulse and two-speed fan.

Technical The ECCO-T oven operates on either 208/240V or 480V. This must be specified when ordering.

Floor space required is 48” (122.6 cm) wide, 44” (112.5 cm) deep.

The oven weighs 430 lbs.

UNPACKING

Receiving the Oven Upon receipt, check for freight damage, both visible and concealed. Visible damage should be noted on the freight bill at the time of delivery and signed by the carrier's agent. Concealed loss or damage means loss or damage, which does not become apparent until the merchandise has been unpacked. If concealed loss or damage is discovered upon unpacking, make a written request for inspection by the carrier's agent within 15 days of delivery. All packing material should be kept for inspection. Do not return damaged merchandise to Lang Manufacturing Company. File your claim with the carrier.

Location Prior to un-crating, move the oven as near to its intended location as practical. The crating will help protect the unit from the physical damage normally associated with moving it through hallways and doorways.

Un-crating The oven will arrive completely assembled inside a wood frame and strapped to a skid. Cut the straps and remove the wood frame.

CAUTION: THE OVEN WEIGHS 430 LBS. FOR SAFE HANDLING,

INSTALLER SHOULD OBTAIN HELP AS NEEDED, OR

EMPLOY APPROPRIATE MATERIALS HANDLING

EQUIPMENT (SUCH AS A FORKLIFT, DOLLY, OR

PALLET JACK) TO REMOVE THE UNIT FROM THE

SKID AND MOVE IT TO THE PLACE OF

INSTALLATION.

CAUTION: ANY STAND, COUNTER OR OTHER DEVICE ON WHICH

THE OVEN WILL BE LOCATED MUST BE DESIGNED

TO SUPPORT THE WEIGHT OF THE OVEN.

CAUTION: SHIPPING STRAPS ARE UNDER TENSION AND CAN

SNAP BACK WHEN CUT.

Remove Oven from skid and place in intended location.

INSTALLATION

DANGER: THIS APPLIANCE MUST BE GROUNDED AT THE

TERMINAL PROVIDED. FAILURE TO GROUND THE

APPLIANCE COULD RESULT IN ELECTROCUTION

AND DEATH.

WARNING: INSTALLATION OF THE UNIT MUST BE DONE BY

PERSONNEL QUALIFIED TO WORK WITH

ELECTRICITY AND PLUMBING. IMPROPER

INSTALLATION CAN CAUSE INJURY TO PERSONNEL

AND/OR DAMAGE TO EQUIPMENT. UNIT MUST BE

INSTALLED IN ACCORDANCE WITH ALL APPLICABLE

CODES.

NOTICE: The data plate is located above control panel behind wire mesh screen. The oven voltage, wattage, serial number, wire size, and clearance specifications are on the data plate. This information should be carefully read and understood before proceeding with the installation.

NOTICE: The installation of any components such as a vent hood, grease extractors, fire extinguisher systems, must conform to their applicable National, State and locally recognized installation standards.

Leg Installation Legs are available for both the single and double deck installations. Single deck installations require a 27-inch leg. Double deck installations require 6-inch legs or casters.

To install the 27-inch legs, place some cardboard on the floor and gently tip the oven onto its back. Fasten two legs to the oven's front corners using the four 5/16 inch bolts provided in the leg kit. Lift the oven onto its front legs and block the back up using one of the 27-inch legs set upside down in the center rear of the oven body. Install the last 27-inch leg onto the oven body on the control side rear.

Gently lift the oven rear, remove the leg set to support the oven center and install it on the last rear corner.

To install the 6-inch legs or casters, follow the instructions in the Leg Pad section on the following pages or in the Leg Pad box supplied with the oven.

The adjustable feet on the bottom of each leg may be screwed in or out as necessary to level the oven.

A torpedo level placed on an oven rack will assist in leveling the oven.

Stacking the Ovens Remove all the plug buttons from the top of the lower oven.

Remove the stacking kit from the oven compartment of one oven and install the 1 1/4-inch plastic bushing into the top of the lower oven.

Tip the top oven backwards and install two 3/8-inch socket head bolts, found in the stacking kit, into the two front leg holes that match the holes in the top of the lower oven. Install the socket head bolts with the heads of the bolt pointing away from the oven.

Lift the top oven and gently set on top of the lower oven so that the heads of the socket head bolts nest into the holes in the top of the lower oven.

INSTALLATION CONT’D

Leg Pad Adapter Identify the front and rear leg adapters (the front adapters have two threaded inserts, the rear has four).

Leg to Adapter Installation:

Install the leg’s threaded stud through the hole in the adapter labeled “C” with the bent flange of the adapter facing away from the leg.

Screw the 3/4-inch nut supplied in the adapter kit onto the leg stud and tighten.

Caster to Adapter Installation:

Place the swivel caster against the front leg adapter with the flange of the adapter facing away from the caster.

Install the four 5/16 inch bolts through the caster base and the adapter holes labeled “A” then install the 5/16 inch nuts with washer and lock washers.

Place the rigid casters against the rear leg adapter with the flange of the adapter facing away from the caster.

Align the caster to the holes in the adapter labeled “B”. NOTE: There are two sets of “B” holes set at 90° from the each other. One set will create a left rear adapter and the other set will create a right rear adapter.

Install four 5/16-inch bolts through the caster base and the adapter holes labeled “B” then install 5/16-inch nuts with lock washers and flat washers.

Adapter to Oven Installation:

Gently tip the oven onto its back. Place the front leg adapter into the front corers of the oven. The holes without the threaded inserts face the front of the oven and the flange on the adapter points toward the bottom of the oven.

The edge of the leg adapter with the threaded insert slips under the flange on the oven side, while the edge without the inserts sits on top of the threaded angle on the oven front.

Install two 3/8-inch bolts with lock washers and flat washers through the front holes “D” in the leg adapter and into the threaded inserts on the oven.

Thread one 3/8-inch bolt with lock washer and flat washer into the rear threaded hole labeled “E” on each of the leg adapters.

The forward threaded hole on the front leg adapter does not get a bolt installed.

Place the rear leg adapters into the rear corners of the oven so that the adapter is under the flange of the oven side and back. NOTE: If installing a caster place the adapter on the oven so that the casters roll forward.

Install for 3/8-inch bolts with lock washers and flat washers through the holes labeled “E” in the flange of the oven and into the threaded inserts of the leg adapter.

INSTALLATION CONT’D

Ventilation and Clearances Standard minimum clearance from combustible construction is as follows.

4” from side 4” from back 6” from floor

These ovens may be set directly, without legs, on a curbed base or non-combustible floor.

If the oven is set without legs on a non-combustible floor or a curbed base, maintain a 4-inch back clearance.

If the oven is set directly against a non-combustible back wall, maintain a 6-inch clearance to the floor.

Do not install the oven closer than 4 inches from another oven on the right hand side (control panel side).

Do not install the oven closer than 12 inches from an uncontrolled heat source (char broiler etc.) on the right side.

Keep the appliance area free and clear of combustible material and do not obstruct the flow of combustion or ventilation air.

The installation of any components such as a vent hood, grease extractors, and/or fire extinguisher systems, must conform to the there applicable nationally recognized installation standards.

Electrical Connection The electrical service entrance is provided by a 1 1/4-inch knockout in the bottom right front corner of each oven, or at the oven back directly behind the control compartment.

Grounding lugs are provided at both the front and rear service entrances.

The 208/240-volt oven is a dual voltage oven and is shipped from the factory as 208 volt. The oven must be field converted to operate on a 240-volt power supply.

To convert the oven to 240 volt, remove the jumper wire located under the control compartment behind the bottom trim piece.

With 480-volt installations check to be sure that the motor rotates in a clockwise direction as viewed from the front of the oven.

To reverse the motor rotation, switch any two incoming power supply leads and recheck the rotation.

Supply wire size must be large enough to carry the amperage load for the number of ovens being installed. Wire size information can be found on the oven DATA

PLATE.

This oven can be installed on both single and three-phase supplies and is shipped from the factory for three-phase.

To phase the oven to match the power supply, follow the charts on the Wiring Diagram located at the back of the Manual.

INITIAL START UP

Pre-Power On After the oven is installed and connected to power, prior to turning on, verify the following:

• The doors open and close freely.

• All racks are in the oven correctly.

• All packing materials have been removed from the inside of the oven.

Power On Once oven has been turned on verify that the blower wheel is spinning freely in a clockwise position and that the elements are heating properly.

Confirm that both thermostat knob and timer knob move freely and that the timer beeps.

NOTICE: During the first few hours of operation you may notice a small amount of smoke coming off the oven, and a faint odor from the smoke. This is normal for a new oven and will disappear after the first few hours of use.

OPERATION

Control Panel

PULSE FAN HI-SPEED

LIGHT

ON

OFF

Power switch.

Light switch. Inspection light only.

Push toggle switch to the up position to inspect product. Switch will automatically return to the off position.

Dual speed switch.

Toggles the fan between high and low speed.

Vent Knob.

Pulse fan switch. Pulse fan setting will only turn the fan on when the oven is calling for heat.

Typical Operation Sequence

ACTION RESULT

Turn power switch to ON.

Adjust proper temperature, between 140 & 450 degrees and allow to preheat up to 20 minutes.

Oven begins heating.

Open oven doors and insert product, set timer up to 60 minutes.

Timer begins counting down.

Timer beeps continuously when done. Product should now be done.

TIME

TEMP

FAN LOW-SPEED

Temperature Control. Allows temperature to be set from 100°F - 450°F in 50°F.

Timer Control. Electronic one hour timer with continuous beeper.

OPERATION CONT’D

Hints & Suggestions Convection ovens constantly circulate air over and around the product. This strips away the thin layer of moisture and cool air from around the product allowing heat to penetrate more quickly.

Cooking times can be shortened and cooking temperatures can be reduced.

To convert standard deck oven recipes, reduce the temperature 50 degrees and the time by 25%. Make minor adjustments as necessary.

The lower the oven temperature the more even the bake.

Always weigh your product. This will give you a more consistent size, color and quality.

Check the product near the end of the initial cooking cycle by turning on the oven light and looking through the oven door windows.

Do not open the oven doors during baking as this will change the baking characteristics of the oven and make it difficult to determine a final program.

If the product is overdone on the outside and underdone on the inside, reduce the baking temperature.

If the product is pulling away from the edge of the pan, the temperature is too high or the cooking time too long.

The convection is a mechanical piece of equipment. The same control settings will always give the same results. If the results vary, problems may be because of product preparation.

OPERATION CONT’D

Loading When loading and unloading the oven, stage products and racks so the oven doors are opened for the least amount of time.

Be sure that racks are level within the oven.

Bent or warped pans can greatly affect the evenness of the cook or bake.

If using baker’s parchment, be sure the parchment does not blow over the product.

The will create a uneven bake.

Load each shelf evenly. Spaces should be maintained equally between the pan and oven walls, front and back.

Do not overload pan’s this will create a uneven bake.

For best baking results, load the oven from the center out during random loading.

CAUTION: ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE

FROM COMBUSTIBLE MATERIALS.

CAUTION: KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND

DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO

AVOID THE DANGER OF SLIPS OR FALLS.

MAINTENANCE & CLEANING

WARNING: KEEP WATER AND SOLUTIONS OUT OF CONTROLS.

NEVER SPRAY OR HOSE CONTROL CONSOLE.

CAUTION: MOST CLEANERS ARE HARMFUL TO THE SKIN,

EYES, MUCOUS MEMBRANES AND CLOTHING.

PRECAUTIONS SHOULD BE TAKEN TO WEAR

RUBBER GLOVES, GOGGLES OR FACE SHIELD AND

PROTECTIVE CLOTHING. CAREFULLY READ THE

WARNING AND FOLLOW THE DIRECTIONS ON THE

LABEL OF THE CLEANER TO BE USED.

NOTICE: Never leave a chlorine sanitizer in contact with stainless steel surfaces longer than 10 minutes.

Longer contact can cause corrosion.

Cleaning

• Always start with a cold oven.

• The stainless exterior can easily be cleaned using Lang Mfg. Prime Shine (72804-

41) oven cleaner.

• Always follow the cleaner manufacturer's instructions when using any cleaner.

• Care should be taken to prevent caustic cleaning compounds from coming in contact with the blower wheel.

• The oven racks, rack slides, and interior may be cleaned using Lang Mfg. Foam

Deluxe (72804-36) oven cleaner.

• Discoloration or heat tint may be removed using Lang Mfg. Carbon Release

(72804-32) oven cleaner.

• Always apply these cleaners when the oven is cold and rub in the direction of the metal's grain.

Calibration Calibration Check

Place thermometer or thermocouple in the center of oven cavity.

Set thermostat to 350°.

Allow the oven to Preheat for at least half an hour.

Note cycle on temperatures and cycle off temperatures for 3 cycles. (Red indicator light indicates when oven is calling for heat) After 3 cycles average the temperature. ( Add all six temperatures and divide by 6)

Calibration Adjustment

A 1/16” flat blade screwdriver with a 2” shaft is required to make adjustments on the thermostat.

Maintain the oven temperature at 350°.

Without turning the thermostat, remove the knob.

Locate the adjustment screw at the base of the shaft and insert the screwdriver.

Grasp the shaft and turn the screwdriver. Counter clockwise to increase and clockwise to decrease (1/8 of a turn will move the temperature 5-7 ° in either direction).

Reinstall the oven knob and recheck the oven temperature.

TROUBLESHOOTING

Symptoms What follows is a chart of Symptoms and Possible Causes to aid in diagnosing faults with the oven.

Refer to the Symptoms column to locate the type of failure then to the Possible Cause for the items to be checked.

To test for a possible causes refer to the TEST section and locate the Possible Cause then refer to test to identify test procedures.

SYMPTOM POSSIBLE CAUSE

Power indicator is not lit. • No power to cord outlet

• Oven unplugged from outlet

• Failed power cord or plug

• Failed power switch

• Failed indicator light

Oven will not heat • Power Switch is not “ON”

• Failed Transformer

• Failed Thermostat

• Failed Contactor

• Failed Over-temperature Thermostat

• Failed Element

Oven motor will not run • Power Switch is not “ON”

• Failed Transformer

• Failed Contactor

• Failed Motor

Product burning • Product is cooked too long

• Failed Thermostat

Product under done • Product is not cooking long enough

• Failed thermostat

TROUBLESHOOTING CONT’D

TESTS

NOTICE: Service on this, or any other, LANG appliance must be performed by qualified personnel only. Consult your authorized service station directory or call the factory at 1-800-224-LANG (5264), or WWW.LANGWORLD.COM For the service station nearest you.

WARNING: BOTH HIGH AND LOW VOLTAGES ARE PRESENT

INSIDE THIS APPLIANCE WHEN THE UNIT IS

PLUGGED/WIRED INTO A LIVE RECEPTACLE.

BEFORE REPLACING ANY PARTS, DISCONNECT THE

UNIT FROM THE ELECTRIC POWER SUPPLY.

If an item on the list is followed by an asterisk (*), the work should be done by a factory authorized service representative.

Possible Cause TEST Product is cooked too long • No test available, operational condition

Failed Thermostat • Check oven for correct Calibration

Failed Transformer • Check both Primary and Secondary coils for correct voltage*

Failed Contactor • Remove the wires from the contactor coil and check for continuity across the contactor coil connection*

• Ensure the contactor moveable points move freely up and down*

Failed Motor • Confirm that motor is getting correct voltage*

Failed or disconnected safety thermostat

• Check across the thermostat connectors for continuity*

Failed Element • Confirm that Elements are getting correct voltage and have continuity*

CAUTION: USE OF ANY REPLACEMENT PARTS OTHER THAN

THOSE SUPPLIED BY LANG OR THEIR AUTHORIZED

DISTRIBUTORS CAN CAUSE BODILY INJURY TO THE

OPERATOR AND DAMAGE TO THE EQUIPMENT AND

WILL VOID ALL WARRANTIES.

PARTS LIST

DESCRIPTION PART NO.

Element ECCO Oven 208/240 Volt 11000 Watts 11090-16 Element ECCO Oven 480 Volt 11000 Watts 11090-18 Element ECCO Oven 380 Volt 11000 Watts 11090-30 Motor 1/3 HP 480 Volt 2 Speed 30200-16 Motor 1/3 HP 208/240 Volt 2 Speed 30200-17 Switch Micro Convection Oven Door 30301-02 Switch Toggle On-Off 30303-06 Switch Toggle Spring Return 30303-16 Thermostat Safety 490°F Open 30401-09 Thermostat 450°F Oven 30402-27 Terminal Strip 3-Pole 30501-02 Contactor 3 Pole 24 VAC 30700-06 Contactor 2 Speed Motor 24 VAC (208/240 V only) 30701-05 Contactor 2 Speed Motor 24 VAC (480V only) 30705-03 Timer Electric 1 Hour 24V 30800-05 Buzzer Electric Timer 24V 30802-04 Fuse 15 AMP 300 Volt 30900-10 Fuse Holder 15 Amp 30901-08 Transformer 120-208-240/24 VAC 31400-07 Transformer 480/24 VAC 31400-15 Transformer 380/24 VAC 31400-18 Pilot Light 28 VAC 31601-07 Lamp Socket 31602-04 Lamp Incandescent 250 Volt Clear 31603-04 Oven Lamp Lens (Watch Glass) 31604-01 Oven Lamp Lens Gasket 31604-02 Circuit Breaker 208/240 Volt 1-Pole 31800-01 Circuit Breaker 480 Volt 3-Pole 31800-04 Rack 50200-20 Rack Slide 50200-93 Rack (Extra Deep) 50200-31 Rack Slide (Extra Deep) 50200-94 Turnbuckle Assembly 50312-02 Door Left Hand 51100-45 Door Right Hand 51100-46 Panel Label 60301-101 Handle Assembly, Single Handle Oven 70603-15 Knob Damper Black 70701-25 Knob Temperature/Time Control 70701-28 Window Assembly, Oven Door 71301-04 Blower Wheel 71500-05

WIRING DIAGRAM 208/240

WIRING DIAGRAM 480

WARRANTY

Lang Manufacturing Limited Warranty to Commercial Purchasers* (Contiguous U.S. Including Hawaii, Alaska & **Canada.)

Lang Manufacturing Equipment (“Lang Equipment”) has been skillfully manufactured, carefully inspected and packaged to meet rigid standards of excellence. Lang warrants its Equipment to be free from defects in material and workmanship for (12) twelve consecutive months.

Exception: School Food Services for (36) Thirty-six consecutive months effective June 1, 2001, for all full size convection ovens with AP or AT controllers, with the following conditions and subject to the following limitations.

I. This parts and labor warranty is limited to Lang Equipment sold to the original commercial purchaser/users (but not original equipment manufacturers), at its original place of installation, in the continental United States, Hawaii and Canada.

Quartz elements are warranted for ninety (90) days from the date of installation.

II. Damage during shipment is to be reported to the carrier, is not covered under this warranty, and is the sole responsibility of purchaser/user.

III. Lang, or an authorized service representative, will repair or replace, at Lang’s sole election, and Lang Equipment, including but not limited to, safety valves, gas and electric components, found to be defective during…